Clementine and almond upside-down cake
This gorgeous cake tastes great served on its own with a cup of coffee or with a dollop of whipped cream
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
Ingredients
For the upside-down topping:
200g golden caster sugar
120ml water
Zest of 2 clementines and 6 sliced horizontally
2 tbsp marmalade
For the cake batter:
210g caster sugar
250g soft butter
Zest of 4 clementines
1 tsp almond extract
4 eggs, lightly beaten
100g ground almonds
150g self-raising flour
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